Name: Mediterranean Marinade/Filet Marinade and Salad Dressing
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 1/2 cups
Ingredients: 1 cup red wine vinegar; 2 tablespoons Dijon mustard; 2 tablespoons chopped red onion or shallots; 2 tablespoons kosher salt, or more as needed; 1 tablespoon basil; 1 tablespoon oregano; 1 tablespoon parsley; 1 tablespoon black pepper, or more as needed; 1 tablespoon crushed red pepper; 1 teaspoon cracked fennel; 1 teaspoon thyme; 6 cloves fresh garlic; Zest and juice of 2 lemons; 2 1/2 cups olive oil or blend

Directions

Blend the vinegar, mustard, onion, salt, basil, oregano, parsley, black pepper, crushed red pepper, fennel, thyme, garlic, lemon zest and juice and 1/4 cup cold water in a blender on low speed until smooth. Slowly blend in oil until smooth. Season to taste. Use as a marinade for meat, fish or vegetables. Place item in marinade and refrigerate for 4 hours or up to overnight.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Butcher's Kitchen Char-B-Que, Reno, NV

On Tonight

Mediterranean Marinade/Filet Marinade and Salad Dressing

Categories:

Related Pages